Have you ever got disappointed after the first bite when making Japanese tomato ketchup spaghetti aka “Napolitan Spaghetti”???
I tried making an authentic “Napolitan Spaghetti” like one served in a Japanese coffee shop (Kissaten) several times, but I was not happy about the dish every time.
When following a recipe that says “cook vegetables, sausages first and then adds tomato ketchup”, it may become just a spaghetti dish cooed with tomato ketchup.
I wanted to make an authentic Kissaten’s Napolitan spaghetti, so
I found the important keys to making Kissaten’s taste.
- Cook tomato ketchup sauce separately
- Add butter to complete
If you have never satisfied with your Japanese Napolitan spaghetti, try this recipe.
It may change your mind ever.
You can make just Naplitan spaghetti, how about “Nagoya-style Napolitan spaghetti”???
Before cooking, if you want to know about Napolitan spaghetti in Japan, Read here.
About Nagoya Style Napolitan Spaghetti.
Taboo Breaking; Forget “Al dente” For Japanese Napolitan Recipe
For an authentic “Kissaten Napolitan Spaghetti”, making pasta al dente should be ignored.
Napolitan spaghetti is decisively different from pasta in Italian restaurants.
The most appealing of this dish is “Non-al dente” spaghetti on purpose. When the original Napolitan spaghetti was invented, durum semolina pasta was not so common for Japanese people. Mr. Irie chef who invented “Napolitan spaghetti” even let cooked spaghetti sit for 5 to 6 hours to soften the noodles, which is because to let the starch absorb moisture and make it a chewy texture. This texture is the essence of Neapolitan spaghetti.
Cook spaghetti on the direction time plus 1 minute, drain, wash extra starch in running water. Add 1 tablespoon of vegetable oil and let it rests in the refrigerator at least 3 hours. You can leave it overnight if you like.
Stir-fry the spaghetti to fly moisture away before combining it with other ingredients. This process eliminates soggy texture.
Make Ketchup Sauce Separately
The big reason why tomato ketchup should be cooked separately is to eliminate excess juice and the characteristic vinegary flavor and condense the rich savory flavor.
To do this process is also prevent watery and plain Napolitan spaghetti.
Why separately from other ingredients?
Because cook vegetables for long, the excess water (Vegetable juice) comes out, and also cause overcooked.
It’s little pain, but the small step is very important for better cooking.
A secret ingredient is Worcestershire sauce to add complex rich flavor to the sauce exclusively for Napolitan spaghetti.
Japanese Worcester sauce is the best, you can skip 1 tbsp soy sauce if you have Japanese Worcester sauce. If you have regular Worcestershire sauce, add soy sauce. It becomes a better Umami taste.
Add a few dashes of hot sauce to enhance Umami flavor in the sauce. (I don’t think it makes the dish spicy, but I am kind of get used to the spicy taste, so I can’t tell…If you really don’t like spicy or allergy, please skip it.)
If you have ever seen Napolitan spaghetti recipe that the Japanese wrote, you know some recipe says to add sugar.
Just because, Japanese tomato ketchup is not sweet compared with non-Japanese products.
If the ketchup in your refrigerator is already sweet enough, I don’t think you don’t need to add sugar.
I prefer using Heinz, so my recipe is not required sugar.
When I was in the UK, I bought the private brand tomato ketchup from a popular grocery store.
I thought that tomato ketchup taste was not so much different worldwide, so I was so surprised at how sweet it was!
If you want make the sauce milder, add milk instead of sugar.
- To consider eating with egg, the sauce may be strong for eating as Napolitan spaghetti. I basically use a 3/4 cup of tomato ketchup and add some more depends on the condition.
- Also, add 1/2 – 1 teaspoon of chicken soup stock if needed.
- Depends on several conditions such as the ingredients, how to cut, a kind of pasta, and your taste, adjust the amount of ketchup.
- I don’t use garlic this time, add garlic if desired.
The Nagoya Style Tomato Ketchup Spaghetti
- 7 ounces Fettuccine or Linguine (Any Thick Pasta)
- ½ green bell pepper (thinly sliced)
- ½ Onion (thinly sliced)
- Sliced Mushrooms
- Your preferred processed meat (Sausages, hams, pr bacon)
- 1 tbsp Butter
- Chicken soup stock (optional)
For Napolitan Sauce
- ½ – ¾ cup Heinze Tomato Ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp Soy sauce
- 2 tbsp Red Wine (optional)
- Hot sauce (optional)
For Egg Sheet
- 4 beaten eggs (2 eggs for each)
- salt and pepper to taste
- Put water in a large pot and add 1 tablespoon of salt. Bring to a boil and cook spaghetti for the direction time plus 1 minute. Drain the spaghetti well and immediately mix with 1 tbsp vegetable oil. It better to let it rest for at least 3 hours. (Read the sentence.)
- Meanwhile, stir-fry onion, bell pepper, and sausage on medium heat. Season with salt and pepper, to taste. Then, transfer to a plate. (You can use butter or vegetable oil to stir fry.)
- Cook the ketchup sauce. Use the same pan that cooked vegetables. Put ingredients of ketchup sauce outside of red wine. Once start simmering, add 2 tbsp red wine and cook the sauce until and simmering making small bubbles.
- (If you have time and another frying pan, cook the spaghetti to fly moisture away. )
- Add drained spaghetti, fry it the vegetables and sausage. Toss to combine all of the ingredients well. Add black pepper to taste.
- Taste the spaghetti, add extra ketchup or chicken soup powder if needed. (Move the spaghetti aside in the pan, try to make a room for adding extra ketchup. Cook the extra ketchup for a little before combining all.)
- Mix butter in with the pasta. Remove from heat.
- Heat a thermal underliner (if you have) or a small fry pan to make an egg sheet.
- Add ½ vegetable oil to the underliner or a frying pan, pour a half beaten egg and make an egg sheet. Turn off the stove before egg cook completely.
- Serve the Napolitan spaghetti on the egg sheet.